Chicken fajita wraps

1. 1

   For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside.

2. 2

   For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined.

3. 3

   For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6-8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4-5 minutes, stirring, until piping hot. Check seasoning and adjust as desired.

4. 4

   Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4-6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl.

5. 5

   To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.